Yellow pea dal
Preparation
8h soaking + 30 minutes of preparation
Cooking
1h30
Yield
4
Key ingredient(s) in this recipe
Good to know
You can also serve the dal with rice, bok choy, yogurt with lime and salt, naan bread, chapati, etc.
To balance the taste of the spices, you can also add yogurt, coconut milk and/or coriander!
Source: Inspired by the Défi je mange local of the Réseau des fermier.ères de famille and the Regroupement les Bio Locaux and adapted by Amélie Parenteau, Équiterre nutritionist.
- 250 ml (1 cup) dried yellow peas
- 30 ml (2 tbsp) vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 piece of ginger (5 cm), finely chopped
- 2.5 ml (½ tsp) curry powder
- 2.5 ml (½ tsp) ground coriander seed
- 2.5 ml (½ tsp) cumin
- 2.5 ml (½ tsp) ground turmeric
- 398 ml (1 can) whole Italian tomatoes
- 1The day before, or in the morning, rinse the peas and place in a bowl, covered with fresh water. Soak for 8 hours.
- 2Drain the peas and cook in a pan of boiling water with a pinch of salt for about 1 hour, or until the peas are tender and their membranes have split. Skim off any foam that accumulates on the surface.
- 3Meanwhile, in a saucepan, sauté the onion and oil over medium-high heat for 10 minutes, or until the onions are golden brown.
Add the garlic, ginger, spices and a pinch of salt and mix well.
Add the can of tomatoes, taking care to crush them with your fist or a fork to loosen the flesh.
Cook for about 8 minutes, or until the colour becomes deep red and the mixture is more like a paste than tomato juice. - 4When peas are ready, drain and save 2 cups of the cooking water.
Add peas to tomato mixture and add 1 cup cooking liquid, simmer gently for 20 minutes.
Stir, taste, adjust seasoning, add more cooking liquid to reach desired consistency and let simmer a few minutes longer.
Dal can be eaten thicker or with the consistency of a soup, depending on your taste!
Related recipes
See all
